Mallow Cranberry Cheesecake Recipe
Mallow Cranberry Cheesecake Recipe photo by Taste of Home

Mallow Cranberry Cheesecake Recipe

Publisher Photo
Specks of cranberry sauce dot this cool and creamy cheesecake. The sugared cranberries on top are optional.—Gloria Colton, Russell, New York
TOTAL TIME: Prep: 1 hour + chilling
MAKES:12 servings
TOTAL TIME: Prep: 1 hour + chilling
MAKES: 12 servings

Ingredients

  • 3/4 cup graham cracker crumbs
  • 1/2 cup finely chopped macadamia nuts
  • 2 tablespoons sugar
  • 1/4 cup butter, melted
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 jar (7 ounces) marshmallow creme
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1 cup heavy whipping cream
  • SUGARED CRANBERRIES:
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1 package (12 ounces) fresh cranberries or frozen cranberries, thawed
  • 2/3 cup superfine sugar

Nutritional Facts

1 slice equals 474 calories, 29 g fat (16 g saturated fat), 79 mg cholesterol, 229 mg sodium, 51 g carbohydrate, 2 g fiber, 5 g protein.

Directions

  1. In a small bowl, combine the cracker crumbs, nuts and sugar. Stir in butter. Press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack.
  2. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool slightly.
  3. In a large bowl, beat cream cheese and marshmallow creme until smooth. Beat in cranberry sauce. Add cooled gelatin; mix well.
  4. In a small bowl, beat cream until stiff peaks form. Fold into cream cheese mixture. Pour over crust. Refrigerate for 8 hours or overnight.
  5. In a microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 1-2 minutes, stirring every 20 seconds, until gelatin is completely dissolved. Whisk until slightly frothy.
  6. Lightly brush mixture over all sides of berries. Place on a wire rack over waxed paper; sprinkle with superfine sugar. Let stand at room temperature for up to 24 hours (do not refrigerate or the sugar will dissolve).
  7. Just before serving, carefully run a knife around edge of pan to loosen. Spoon sugared cranberries over cheesecake. Refrigerate leftovers. Yield: 12 servings.
Originally published as Mallow Cranberry Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p144

Nutritional Facts

1 slice equals 474 calories, 29 g fat (16 g saturated fat), 79 mg cholesterol, 229 mg sodium, 51 g carbohydrate, 2 g fiber, 5 g protein.

Reviews for Mallow Cranberry Cheesecake

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Nov. 25, 2013

This recipe is pretty easy (other than the sugared cranberries, which are extremely fiddley), but the end result is both tasty and impressive. I will definitely be making it again.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT